English Madeleines
- 100 grams butter
- 100 grams caster sugar (or the granulated sugar you get in US)
- 2 eggs, beaten
- 1 tsp vanilla extract
- 100 grams self raising flour ( or 100 grams flour sifted with 1 tsp baking powder and pinch salt)
- 3-4 tbsp red jam, sieved and melted ( I used raspberry jam- but you could also use cherry jam)
- 50 grams desiccated coconut
- 5 glacé cherries, halved ( I used maraschino cherries)
- Preheat oven to 180 C or 350 F.
- Grease ten dariole moulds ( or a muffin tin- I got 9 cupcake shaped madeleines from my batter).
- Cream butter and sugar and beat till pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add vanilla extract.
- Fold in half the flour, using a tablespoon. Fold in rest.
- Scoop the batter into moulds or muffin pan, filling them three-quarters full.
- Bake for 15-20 minutes until well risen and tester comes out clean.
- Let cool on wire rack for 20 minutes
- When the cakes are almost cold, (If you have used dariole moulds trim the bases so that they stand firmly) brush each cake with melted jam all across.
- Then either with the cake speared on a skewer or fork, roll the cakes in coconut to coat.
- Top each madeleine with half a glacé cherry.
Recipe by The Novice Housewife at https://novicehousewife.com/2014/03/23/english-madeleines/
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